The Effects of Aqueous and Alcoholic Saffron (Crocus sativus) Tepal Extracts on Quality and Shelf‐Life of Pacific White Shrimp (Litopeneous vannamei) During Iced Storage

Abstract

This study was conducted to investigate the antioxidant and antimicrobial properties of water extract (WEST), ethanolic extract (EEST) and methanolic extract (MEST) of saffron tepal as a natural preservative as well as to assess the quality changes and shelf‐life of Pacific white shrimp treated with saffron tepal extracts stored in ice up to 9 days. WEST showed the highest amount of phenolic compounds (66.41 mg gallic acid equivalents/g), antioxidant and antibacterial activity in all used assays (P < 0.05). Whole Pacific white shrimp (Litopeneous vannamei) treated with 1% of WEST, EEST and MEST had the lowest lipid oxidation, microbial growth and melanosis compared with the control (P < 0.05). Shrimp treated with saffron tepal extracts had superior sensory properties compared to the control at 6 and 9 days of iced storage (P < 0.05). Practical Applications Shrimp is one of the most traded and consumed aquatic product worldwide. Shrimps are rich in protein and containing very little fat and is more prone to deterioration because of its high soluble nonprotein nitrogenous substances. From the consumer health point of view and the perspective of food safety control, the utilization of natural additives like plant phenolic compounds provide a safer way to maximize the storage stability of shrimp, relative to synthetic additives. Saffron tepal which is a by‐product generated during the processing of the stigmas of the saffron flower could be used as a preservative in shrimp. Water extract of saffron tepal retard the lipid oxidation, microbial growth and melanosis and the shelf‐life of white shrimp extended to 9 days compared with the control group which was 6 days.

Inhibition of Melanosis in Whiteleg Shrimp (Litopenaeus vannamei) during Refrigerated Storage Using Extracts of Different Avocado (Persea americana Mill.) By-Products

“…However, the values for TBARS indicated the decrease in quality of shrimp, which was due to the formation of lipid oxidizing products (e.g., aldehydes produce off flavors) ( Chaijan et al, 2006 ; Zhang et al, 2015 ) This high absolute r value indicated that retardation of both melanosis and lipid peroxidation were attributed to the high phenolic content in the extracts. Phenolic compounds might chelate the metal pro-oxidants in shrimp muscle and that resulted in the delay of lipid oxidation in shrimp ( Abbasvali et al, 2016 ). Sai-Ut et al (2020) reported that extract of mango seed kernel possessing rich phenolic compounds could appreciably retard the melanosis formation and lipid oxidation process.…”

“…Basiri et al (2015) revealed that after 10 days of refrigerated storage, whiteleg shrimp treated with pomegranate peel extract had 30% lower TBARS values compared to the control group. Similarly, Abbasvali et al (2016) reported that aqueous saffron (Crocus sativus) tepal extract inhibited lipid oxidation in treated shrimp during 9 days of iced storage. Other authors reported a delay in the TBARS A-E) are related to significant differences among other storage days in the same treatment (P <0.05).…”

Effects of post‐packaging pasteurization process on microbial, chemical, and sensory qualities of ready‐to‐eat cured vacuum‐packed Turkey breast

“…The TVB-N evaluation is a method for measuring decay, which is mainly included trimethylamine, dimethylamine and ammonia, resulted in degradation of proteins and nonprotein nitrogenous compounds. The TVB-N content was determined according to the method described before (Abbasvali, Ranaei, Shekarforoush, & Moshtaghi, 2016).…”

Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion

“…On the other hand, whole Pacific white shrimp treated with 1% of saffron tepal extracts (water, ethanol, and methanol) had the lowest microbial growth, lipid oxidation, and melanosis and also superior sensory properties during storage (Abbasvali et al 2016). However, Escalona- Arranz et al (2010) investigated the antimicrobial activity of tamarind leaves against Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Enterococcus faecalis, Salmonella typhimurium, and Candida albicans and reported that the phenols as effective compounds against Bacillus subtilis cultures among others.…”